I thought I would brighten up your Friday just a smidge with these delightful crêpes! I fell in love with this simple dessert while in France, the origin of this sweet dish. I have never seen people make them with such ease and vigour and to this day, I have yet to master it the way they have.
This recipe does come very close though, and I love having it as a dessert right after a meal because it is really that light an fluffy. I add sliced banana and a thin layer of caramel for the filling and topped them off with fresh strawberries. Having said that, strawberries and whipped is also not the worst option;)
I hope you love this recipe, it really is super easy and delicious to make! If you would like a Vegan crepe recipe, you can search for it on the Home page.
Recipe: Classic Crêpes
Cooking time: 25 minutes
Makes: about 8-10 crêpes
1 cup gluten free self raising flour/ normal self raising flour
1/4 tsp. salt
1 tbsp. coconut sugar
1 1/2 cup whole milk (for a thinner mixture, add another 1/3 cup milk)
3 tbsp. melted butter
Sieve the flour and whisk the eggs slightly, then add all the ingredients to the blender, remember to leave the butter for last. I love putting everything into my Kenwood food processor to ensure everything is blended perfectly.
Once all the ingredients have blended together well, add the melted butter and give it a quick blitz. Allow the batter to rest for 10 minutes.
Grease your pan with a small blob of butter and pour out a very thin layer of batter and make sure it covers the whole pan.
When you see bubbles forming on the sides and on top, then the crêpe is ready to be flipped.
Enjoy with banana and caramel or simply cinnamon sugar!